Strawberry-Lemon Cookie Cups

Ingredients

1 roll refrigerated sugar cookies 

2 teaspoons grated lemon peel 

1 1/2 teaspoons lemon extract 

1 container (8 oz) frozen whipped topping, thawed 

1 box (4-serving size) strawberry-flavored gelatin 

Directions

Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
Into medium bowl, break up cookie dough. Add lemon peel and lemon extract; knead dough with fingers until well mixed. Shape tablespoonfuls of dough into balls; place 1 ball in each muffin cup.
Bake 10 to 12 minutes or until golden brown. Remove cookies from oven. Gently press small spoon into center of each baked cookie to make shape of cup. Cool in pan 10 minutes.
Remove cookie cups from muffin cups; place on cooling rack. Cool completely.
Meanwhile, add dry gelatin to whipped topping; stir with whisk until well combined. Fill food-storage plastic bag with strawberry topping.
Cut hole in 1 bottom corner of bag; pipe topping into center of each cooled cookie cup. Serve immediately.
http://www.pillsbury.com/recipes/strawberry-lemon-cookie-